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Dairy & Gluten-Free Pumpkin Pie

Culinary Genie

Makes

8 servings

Active Time

10 minutes

Total Time

3 hours

Calories

260

Cuisine

American

Category

Desserts

This pie recipe is perfect for those with dairy, gluten and egg intolerances. It uses coconut sugar. Now those with dietary restrictions can have a great pumpkin pie at Thanksgiving! Featuring Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend.

Dairy & Gluten-Free Pumpkin Pie

Ingredients

  • 1 (15 ounce) can 100% pure pumpkin
  • 1 (12.2 ounce) can evaporated coconut milk
  • 1 cup brown coconut sugar
  • 6 tablespoons plant-based liquid egg substitute (such as JUST Egg) or 2 large eggs, beaten
  • 2½ teaspoons Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend
  • ½ teaspoon sea salt, optional
  • 1 (9-inch) frozen gluten-free pie shell
  • Aerosol whipped non-dairy cream of choice, optional

Directions

  1. Preheat oven to 425°F. In large bowl, combine first 6 ingredients. Whisk until well combined.

  2. Place pie shell on a baking pan. Fill to the top with pumpkin mixture*. Carefully place in oven. Bake 10 minutes. Reduce heat to 350°F. Continue baking 60-70 minutes or set 3 inches from edge but still slightly wobbly in center when pan is gently shaken. Do not over bake.

  3. Cool at room temperature 30 minutes. Refrigerate until completely cooled. Slice pie. Serve garnished with whipped cream, if desired.

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